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Pork Dumplings With Hot Sauce

21st.Century.Chef's picture
Ingredients
  Ground lean pork 3⁄4 Pound
  Cornstarch 1⁄2 Tablespoon
  Chinese rice wine/Dry sherry 1 Tablespoon
  Light soy sauce 2 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Green onions/Scallions 4 , chopped
  Sesame oil 1 Tablespoon
  Egg 1 , beaten
  Freshly ground black pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Finely chopped cabbage 4 Cup (64 tbs), drained well
  Wonton wrappers 6 Ounce (1 Package)
For sauce
  Soy sauce 2 Tablespoon (Kikko Man)
  Rice wine vinegar 1 Tablespoon (Japanese Variety)
  Chili garlic paste 1 Teaspoon (Red Chili)
  Sesame oil 1 Teaspoon
  Chopped green onion 1 Tablespoon
Directions

Mix the sauce ingredients together and set aside.
Mix all the other ingredients, with the exception of the cabbage and the wrappers.
Mix in a bowl by hand, stirring the mixture until it holds together well.
Using a towel, squeeze as much moisture as possible out of the cabbage. (I use a potato ricer, Works great!)
Stir the cabbage into the meat mixture.
Place 1/2 tablespoon of the filling in the center of a wonton noodle.
With your finger, wet two adjoining sides of the noodle with a bit of tap water.
Keep a cup of water handy for this.
Fold the opposite sides over on top of the two moistened edges, thus giving you a triangle.
Seal carefully.
Be sure and press out all the air bubble or the noodle will explode.
To cook, drop the noodles into boiling water and stir very gently with a wooden spoon so that they do not stick together.
After a few minutes, they will float to the top.
Cook them 1 more minute and then remove them with a slotted spoon.
Serve several in a bowl for each guest.
Allow the guest to put on his own sauce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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